Tandoori Makki ki Roti Recipe - Another Punjabi favourite – makki ki roti that goes oh so well with sarson da saag.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Corn meal (makki ka atta), Salt(नमक)

Cuisine : Punjabi

Course : Breads

Tandoori Makki ki Roti

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Breads recipes like Spinach Parmesan Muffin, Keema Parantha, Palak Thepla, Paneer Kulcha. Or try out these recipes from Punjabi Cuisine like Shakkarkand aur Palak ki Sabzi, Papad Paneer Pops, Shehenshahi Gobhi, Gur Ke Chawal.

Tandoori Makki ki Roti Recipe - Tandoori Makki ki Roti

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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Corn meal (makki ka atta) 2 cups

  • Salt to taste

  • Fresh home-made white butter as required

Method

Step 1

Put some water in the bottom container of the Gas Oven Tandoor. Place the perforated plate over and cover with the lid and heat.

Step 2

Place corn meal in a bowl. Add salt and mix. Add lukewarm water and knead into a soft dough.

Step 3

Take small portions of dough in your damp palm and spread with damp fingers into a small roti.

Step 4

Keep them on the perforated plate, cover and cook for 2 minutes.

Step 5

Turn them over and cook till the other side is similarly cooked.

Step 6

Serve hot with home-made butter and sarson ka saag.

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